CASTAGNACCIO ALLA TOSCANA

Castagnaccio is an Italian classic made with chestnut flour from Tuscany; a delicious treat topped with raisins, pine nuts, rosemary, and, of course, olive oil. This gluten-free and vegan recipe is best served with a sweet wine like the famous Tuscan "Vin Santo."

Preparation time: 20 min. | Cooking time: 60 min. | Servings: 4

Gluten-free | Vegan

INGREDIENTS

1 cup chestnut flour, sifted

1/2 cup water

2 tablespoons cane sugar

Salt

3 tablespoons olive oil

2 tablespoons raisins

1 tablespoon pine nuts

1 teaspoon olive oil for brushing the cast iron pan

For the topping:

9–10 walnut halves

½ tablespoon pine nuts

Fresh rosemary leaves

1 teaspoon olive oil , for drizzling

DIRECTIONS

1/9

Soak the raisins in warm water for about 20 minutes.

2/9

Sift the chestnut flour into a large bowl, then add a little water and mix well. Gradually add the remaining water, stirring to avoid lumps, until a smooth batter forms.

3/9
Add the cane sugar and a pinch of salt to the dough and mix.

4/9

Once the sugar has dissolved, add the olive oil to the dough and mix until a homogeneous mixture is formed.

5/9

Drain the raisins, add them to the bowl and stir in.

6/9

Pour the batter into a greased cast- iron pan. It should be 1 cm to 1.5 cm thick.

7/9

Spread the pine nuts and walnut halves on top, sprinkle the rosemary leaves over them and drizzle with a little olive oil .

8/9

Bake in a preheated oven at 220°C for about 10 minutes, then reduce the heat to 190°C and bake for about 50 minutes until small cracks appear.

9/9

Let cool in the pan for at least an hour, then slice and serve.

Bon appetit!